a good day for pancakes.

This morning, I found myself singing Christmas carols.

In October.

I have to say, this is most definitely a record for me.

I also found myself craving pancakes.

There’s something about eating pancakes during a snowstorm (kind of like eating eggs after a hard run…don’t ask me why, there’s no explanation for these sorts of cravings.)  And it seemed like a good time to break out the buckwheat flour that my family and I had bought in New Brunswick, Canada from this past summer.

Buckwheat on its own can have a very strong, slightly bitter flavor.  I like to mix it with some other form of flour and a touch of sugar which mellows it all out, showing the good side of buckwheat.

Now.  Let’s be honest for a moment.  A plate of pancakes is just an adult’s excuse to eat dessert for dinner.  And.  Well.  I pretty much love it.

However, I also love feeling balanced.  Not tired or cranky or stuffed with sweet n’ sticky maple syrup.  That’s why I like to balance out the sweetness with some filling protein in the form of a veggie omelette.  Balance.

I topped the omelette with some melty swiss cheese and veggies…

…and then I topped the pancakes with some local maple syrup.  Delicious.

This New England snowstorm sure was cozy while it lasted.

But now it’s time to get outside and clean up.

Sigh.

Who needs the gym?

Buckwheat Pancakes

(serves 4)

• 1/2 cup buckwheat flour
• 1/2 cup whole wheat flour
• 1 Tbsp. sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or 1 cup low fat milk with 1 Tbsp. lemon juice)
• 2 Tbsp. butter, melted
• 1 egg yolk
• 1 egg white

1. Combine the dry ingredients with a whisk.
2. Combine the buttermilk, butter and egg yolk with a whisk.  Add to dry ingredients and whisk together with a few strokes.  Batter will be lumpy.
3. In a separate bowl, mix the egg white until it becomes stiff but not dry.  Fold into batter just moistened.
4. Heat nonstick griddle to 350 (or medium heat on the stove top.)  Spray with cooking spray.
5. Add batter into desired size and shape.  Cook until bubbly and browned on under side, flip, and continue cooking until firm and browned on both sides.  Serve immediately or keep it warm on a baking sheet in a preheated 200 degree oven.  Enjoy!

QUESTION: What is your favorite pancake flavor?

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